Vegan pressure cooker plantain curry
This delicious pressure cooker plantain curry takes only 10 minutes in your Instant Pot! Dairy, gluten and nut free and totally delicious.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 4
Calories: 441kcal
Ingredients
- 2 tbsp vegetable oil
- 1 large onion finely chopped
- 2 cloves garlic sliced
- 1 red pepper seeded and sliced
- 1 orange pepper seeded and sliced
- 1 red chilli seeded and sliced (see notes)
- 1 tsp cinnamon
- 2 tsp cumin powder
- 1/2 tsp salt
- ¼ tsp nutmeg
- 3 medium plantains sliced
- 400 g | 14oz black-eyed beans drained and rinsed
- 400 g | 14oz chickpeas drained and rinsed
- 230 ml | 1 cup hot vegetable stock
- 4 large tomatoes seeded and diced
- 4 sprigs fresh thyme finely chopped
- 1 lime juice only
- Pinch dried chilli flakes
- Salt and pepper to season
Instructions
- Have all your ingredients prepped and ready to go. Heat the oil in the pressure cooker using the Sauté function (on normal) and fry the onions for a couple of minutes.
- Add the spices, garlic, chilli, garlic, peppers, tomatoes and plantains. Cook for a further two minutes.
- Add the black eyed beans, chickpeas, thyme and stock. Cover the pot, set vent to sealing and on cook on high pressure for four minutes.
- Manually release the pressure - it will take about 5 minutes.
- Taste and season if needed. Serve over steamed or coconut rice with a pinch of dried chilli flakes.
Notes
For an authentic Caribbean version you should use one Scotch bonnet chilli - beware it is very hot. Use gloves when handling! If you prefer a milder version use a red jalapeño chilli, seeds removed.
Nutrition
Calories: 441kcal | Carbohydrates: 93g | Protein: 17g | Fat: 3g | Sodium: 821mg | Potassium: 1620mg | Fiber: 18g | Sugar: 31g | Vitamin A: 94.4% | Vitamin C: 173.4% | Calcium: 11% | Iron: 35%